Gatte Ki Sabji

• 200 gm: Besan
• 250 gm: Curd
• 2 tbsp: Ghee
• 1 tsp: Dhaniya
• 1 tsp: Red chilly powder
• 1 tsp: Salt
• 2 tsp: Oil
• Haldi a pinch

1. Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough.
2. Make 5-6 thin and long strips of the dough.
3. Put these strips in boiling water and cook for 5 minutes.
4. Cut these gattas into small pieces.
5. Strain the curd through a strainer.
6. Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and haldi to the curd. Mix well.
7. Add the gatta pieces.
8. Heat oil in a kadahi.
9. Put the tadka of jeera and add the curd mixture.
10. Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
11. Simmer the flame and cook for another 5-7 minutes. Turn off the gas.
12. Finally put the tadka of red chilly powder.